This limited, grade AA offering from Kiambu County in Kenya was grown by a cooperative of over 1000 farmers who, through Jamii Coffee Importers, are offered truly innovative resources and incentives. Programs like climate insurance and innovative forecasting technologies allow the farmers within the cooperative to reliably produce extremely high quality coffee while being protected from seasonal or climate-induced price fluctuations. Additionally, through these programs, farmers learn the true value of their product and are compensated for increasing quality.
True to a Kenya AA coffee, this lot is bursting with complex blackberry and rich cocoa flavors. Use a filter method like V60 or Kalita to highlight the more fruit-forward notes, or brewing using a French Press or other immersion method to unlock more chocolate and hazelnut flavors punctuated by juicy deep fruit tastes.
From Tim, Director of Coffee at Firelight Coffee:
This coffee is doing something different (visit our latest blog post for more info!). With all the beautiful tastes you would expect from this storied coffee region, Igegania AA is a superb example of what Kenyan coffee is capable of. Not only will you taste delicious notes of sparkling blackberry and deep chocolate, but you can know with every sip that you are supporting the work of Jamii Coffee Importers. They are working to source coffee from over 1000 small-holder farmers providing benefits that ensure farmers are paid fairly, that the quality is consistent and that the climate is being prioritized throughout the process. Take a look at this conversation with Francis Kungu (link to interview) and read more about what Jamii is doing differently (link to blog). I’d encourage you to do it all while you enjoy a cup of Igegania AA; and as you sip, know that you are a part of something different.
From our importing partner, Jamii Coffee:
Igegania means Wonders in Kikuyu language. Igegania Co-op is composed of a group of small-scale coffee farmers and is located in Gatundu North sub-county of Kiambu County.
Igegania was built by the original members on a voluntary basis to improve their livelihoods through coffee farming at a time when Kenya was transitioning from colonialism to self-rule. The co-op thrived until the 1990’s when local politics led to the demise of the co-op and by the late 1990s it was dead. In 2019, it was revived with the vigor and dedication of the original founder members. The co-op is currently investing in the member farmers and educating them on sustainable farming methods with emphasis on organic farming and environmental preservation.
Fermentation is done in fermentation tanks made of concrete and painted with non-toxic acid resistant black paint. The paint allows heat retention during fermentation. This is the stage where the coffee transitions from cherry to parchment coffee. Completion of fermentation is determined by washing a bit of the parchment with clean water and then feeling the coffee by hand. A gritty feel is an indication of the completion of fermentation. This stage takes 1 to 4 days depending on weather conditions.
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